Outcomes
Outcomes
| Evaluate the role of nutrition in optimizing health throughout the lifecycle and respond to harmful nutrition practices. | |
| Demonstrate knowledge of nutrition as it applies to food service, dietetics and wellness. | |
| Demonstrate the knowledge and ability to apply management principles to nutrition and food service. | In Nutrition 285 we went over many class activities, including conflict resolution which asked us to resolve a conflict between assistant managers, while in a managerial role as a group activity. Our group received a high mark on this assignment and accomplished the goal of the assignment. We used the positive, negative, positive approach to letting an employee down easy and to highlight the good they do while also providing constructive criticism. This is something that will be applicable to management principles in nutrition and food service. |
| Present and evaluate food and nutrition education programs to a variety of audiences. | |
| Assess the role that behavior, economics, and dietary supplements have on planning and eating healthy diets. | |
| Demonstrate basic food preparation and presentation skills. | |
| Apply food science knowledge. |
| Demonstrate problem-solving skills in food service, dietetics and wellness. |